CHICKEN & RICE PILAF MADE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP

Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

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Nutrition Facts
Serving Size
SERVING (1 CUP, #4 SCOOP + 3 OZ CHICKEN)
Amount Per Serving
Calories 381
% Daily Value
Total Fat 11g
17%
Saturated Fat 1.9g
10%
Cholesterol 71mg
24%
Sodium 1376mg
57%
Total Carbohydrate 100.8g
34%
Dietary Fiber 3g
12%
Protein 32.5g
65%
Vitamin A 17%
Vitamin C 9%
Calcium 4%
Iron 15%
Total Time

50 min.

Serving & Size

SERVING (1 CUP, #4 SCOOP + 3 OZ CHICKEN)

Yields

This hearty chicken and rice casserole is the perfect dish for any occasion.  Garlic, onions, mushrooms, parsley, and sun dried tomato paste are simmered in a white wine reduction and then baked with the rice and chicken until perfectly browned.  

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1 CUP, #4 SCOOP + 3 OZ CHICKEN)
Amount Per Serving
Calories 381
% Daily Value
Total Fat 11g
17%
Saturated Fat 1.9g
10%
Cholesterol 71mg
24%
Sodium 1376mg
57%
Total Carbohydrate 100.8g
34%
Dietary Fiber 3g
12%
Protein 32.5g
65%
Vitamin A 17%
Vitamin C 9%
Calcium 4%
Iron 15%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
rice pilaf 20 oz. cups
Prepare Rice:

1. Prepare rice according to package directions.  Reserve.
Weight Measure
boneless, skinless chicken breast, yield from 1 ounce raw 80 oz. 80 
kosher salt tbsp.
black pepper 1 1/2  tsp.
Prepare Chicken:

1. Season chicken with first listed measure of salt and pepper.  Let stand for 5 minutes.  Roast in pre-heated 350° F oven until cooked through. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
Weight Measure
canola oil tbsp.
onion, sliced 8 oz. cups
garlic, peeled, whole, roasted 1 oz. tbsp.
shiitake mushrooms, sliced 4 oz. cups
sun dried tomato paste 9 oz. cups
white wine fl oz.
Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

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Campbells® Condensed Cream of Mushroom Soup 6 1/4  cups
fresh parsley, chopped 1 oz. tbsp.
kosher salt tsp.
black pepper, ground 1 1/2  tsp.
Prepare Mixture:

1. In large pot, over medium heat, heat canola oil.  Add onions. Cook 6 minutes.

2. Add garlic. Cook additional 5 minutes.

3. Add mushrooms and sun dried tomato paste.  Cook additional 4 minutes.

4. Add white wine.  Cook until reduced by half.

5. Add Campbell’s® Cream of Mushroom Soup and parsley.  Simmer 10 minutes.  Stir in second listed measure of salt and pepper. Reserve.

6. In large bowl combine all ingredients except chicken.  Mix thoroughly.

 
Weight Measure
cherry tomatoes, cut in half 11 oz. cups
7. Spread mixture evenly into a 12"x20"x2-1/2" hotel pan. Top with halved cherry tomatoes.

To Cook:

1. Bake in pre-heated 350° F oven for 25 minutes.

2. Remove from oven.  Layer top with sliced chicken. Bake an additional 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

To serve:

1. Using a #4 scoop, portion 1 cup rice mixture onto plate.  Using tongs, top with 3 slices (3 oz.) chicken. Serve immediately.
 
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